📝 About This Recipe
Transform the treasures of the ocean into a kid-friendly feast with these succulent, mild, and naturally sweet grilled scallops. This dish features a gentle honey-lemon glaze that caramelizes into a beautiful golden crust, masking any 'fishy' notes and appealing to younger palates. Perfect for introducing children to sophisticated seafood, these 'sea buttons' are tender, fun to eat, and packed with healthy lean protein.
🥗 Ingredients
Main Ingredients
- 1 pound Dry-packed Sea Scallops (about 12-16 large scallops, side muscle removed)
- 2 tablespoons Olive Oil (mild variety)
- 1/2 teaspoon Kosher Salt (or to taste)
Kid-Friendly Glaze
- 3 tablespoons Unsalted Butter (melted)
- 1 tablespoon Honey (clover or wildflower)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1/4 teaspoon Garlic Powder (milder than fresh garlic for kids)
- 1/4 teaspoon Sweet Paprika (for a golden color without heat)
For Serving
- 1 tablespoon Fresh Parsley (finely minced)
- 4 pieces Lemon Wedges (for squeezing)
- 8 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
Thoroughly pat the scallops dry with paper towels. Removing surface moisture is the secret to getting a beautiful golden crust rather than steaming them.
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3
Check each scallop for the 'foot' (a small, tough muscle on the side). If present, simply pinch and pull it off; it should peel away easily.
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4
In a small bowl, whisk together the melted butter, honey, lemon juice, garlic powder, and sweet paprika until well combined.
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5
Preheat your grill or a cast-iron grill pan to medium-high heat. You want it hot enough to sear quickly without burning the honey glaze.
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6
Lightly thread 2 to 3 scallops onto each skewer. Skewering them makes them easier for kids to handle and prevents them from falling through the grill grates.
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7
Brush both sides of the scallops lightly with olive oil and sprinkle very lightly with kosher salt.
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8
Place the skewers on the hot grill. Let them cook undisturbed for 2-3 minutes. You will see a golden-brown crust forming on the bottom edges.
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9
Using a pastry brush, gently dab some of the honey-butter glaze onto the top side of the scallops while the bottom side sears.
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10
Carefully flip the skewers over using tongs. The scallops should release easily from the grill if they have formed a proper crust.
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11
Brush the newly seared side with more glaze and cook for an additional 2 minutes. The scallops should be opaque throughout but still springy to the touch.
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12
Remove the skewers from the grill immediately to a warm plate. Overcooking scallops makes them rubbery, so keep a close eye on the clock!
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13
Drizzle any remaining glaze over the scallops and garnish with a tiny sprinkle of fresh parsley for color.
💡 Chef's Tips
Always look for 'dry-packed' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly. If your kids are sensitive to textures, ensure you remove the side muscle (the foot) as it becomes very chewy when cooked. Use double skewers (two parallel sticks) for each portion to prevent the scallops from spinning when you try to flip them. If grilling outdoors, oil the grates well with a rolled-up paper towel dipped in oil to ensure a non-stick surface. For a different flavor profile, you can swap the honey for maple syrup for a woodsy, autumnal sweetness.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice or buttered orzo pasta to soak up the extra honey-butter sauce. Pair with 'trees' (steamed broccoli florets) or roasted carrots for a colorful, kid-approved plate. A side of mild fruit salsa (mango or peach) complements the sweetness of the scallops perfectly. For a fun drink pairing, serve with sparkling apple cider or a 'lemonade spritzer' (lemonade mixed with club soda). Offer a mild dipping sauce like a diluted honey-mustard or a simple yogurt-lemon dip on the side.